Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

For the chicken stock:

2 onions, quartered

1 carrot, roughly chopped

2 celery sticks, roughly chopped

3 cloves

4 parsley sprigs

1 bay leaf

1 free-range chicken carcass

3 litres water

For the soup:

4 cups chicken stock

200 g rosmarino pasta

1 lemon, juiced

30 g parsley, roughly chopped

4 stalks celery leaves, chopped

1 free-range rotisserie chicken, shredded

100 g Woolworths barrel-aged feta

Sea salt and freshly ground black pepper, to taste

Cooking Instructions

To make the stock, place all the ingredients in a saucepan, bring to the boil and skim off the froth that rises to the surface. Reduce the heat and simmer for 4–6 hours. Strain through a fine sieve or cloth.

To make the soup, place the chicken stock and pasta in a saucepan and cook until the pasta is al dente. Add the lemon juice, parsley and celery leaves.

Add the rotisserie chicken and sprinkle over the feta. Season to taste.

Nothing excites Woolworths TASTE's Food Editor quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.